Name: The Sinks Mozzarella Sticks Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb mozzarella cheese (block); 1 cup all-purpose flour; 2 each large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (panko or regular); 0.5 cups Italian-style dry breadcrumbs; 0.25 cups grated Parmesan cheese; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 cups vegetable oil (for frying); 2 tbs cornstarch (optional, for extra crisp); 1 tbs olive oil; 0.25 each yellow onion, finely chopped; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar; 0.25 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 each fresh basil leaves (optional); 4 sheets plastic wrap; 1 each baking sheet; 3 each shallow bowls (for dredging); 1 each freezer space

Method

Mozzarella Sticks

Prepare the cheese

Cut the 1 lb block of mozzarella into 3/4-inch thick sticks about 3 to 3.5 inches long and roughly 3/4 inch wide. Pat dry with paper towels to remove surface moisture.

Freeze the sticks

Place the cut mozzarella sticks in a single layer on a baking sheet lined with plastic wrap, leaving small gaps between them. Cover loosely with another sheet of plastic wrap and freeze for at least 1 hour (ideally 1.5–2 hours). Freezing prevents cheese from melting too quickly during frying.

Make coating stations

Set up three shallow bowls. In bowl 1: combine 1 cup all-purpose flour and 2 tablespoons cornstarch (optional) with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In bowl 2: whisk together 2 large eggs and 2 tablespoons milk until smooth. In bowl 3: mix 1.5 cups plain breadcrumbs, 1/2 cup Italian-style breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp kosher salt.

Double-coat the cheese

Working with a few frozen sticks at a time, dredge each stick first in the seasoned flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture, coating thoroughly. For a thicker, more secure crust, repeat the egg and breadcrumb step once more (egg -> breadcrumbs) to make a double coating. Place coated sticks on a baking sheet and return to the freezer for another 30–45 minutes to firm up the coating.

Heat the oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or deep pan to reach a depth of about 1.5–2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread: it should brown in about 60 seconds.

Fry the sticks

Fry the frozen, coated mozzarella sticks in batches (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown and crisp. Keep fry time short to avoid excessive cheese leakage. Use a slotted spoon to remove sticks and place on a paper towel-lined tray to drain. If frying multiple batches, keep cooked sticks in a warm oven at 200°F (95°C) for up to 20 minutes while serving.

Alternative: Bake

Preheat oven to 425°F (220°C). Place double-coated frozen sticks on a lightly oiled baking sheet and spray tops with cooking oil. Bake for 10–12 minutes, turning once halfway, until golden and crisp. Baking may result in slightly more cheese seepage than frying.

Marinara Sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 finely chopped yellow onion and sauté until translucent, about 3–4 minutes. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Bring to a gentle simmer, then add 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon freshly ground black pepper. Stir to combine.

Reduce heat to low and simmer gently, uncovered, for 10–15 minutes to thicken slightly and develop flavor. Taste and adjust salt or sugar as needed. If using, tear 2 fresh basil leaves and stir in at the end for freshness.

Keep warm until ready to serve alongside the mozzarella sticks.